RICOTTA STUFFED COURGETTE FLOWERS
LIKE CHEESE FILLED CLOUDS, THEY ARE SURE TO BRING A SMILE TO EVERYONE’S FACE
DINNER PARTY
Impress your guests with these stunning courgette flowers, stuffed with lemony ricotta and fried until crispy in a light tempura batter.
INGREDIENTS
- 12 COURGETTE FLOWERS
- 250G RICOTTA CHEESE
- ZEST OF A LEMON
- 85G PLAIN FLOUR (PLUS ADDITIONAL FOR DUSTING)
- 200ML CHILLED SPARKLING WATER
- VEGETABLE OR GROUNDNUT OIL FOR FRYING
- SEA SALT
- BLACK PEPPER
HOW TO MAKE RICOTTA STUFFED COURGETTE FLOWERS
- COMBINE THE RICOTTA WITH THE LEMON ZEST AND A PINCH OF BLACK PEPPER. CAREFULLY OPEN THE FLOWERS AND FILL THEM WITH THE MIXTURE USING A TEASPOON.
- PLACE A LITTLE KITCHEN ROLL ONTO A TRAY AND HEAT THE OIL IN A PAN UNTIL IT REACHES BETWEEN 170°C AND 180°.
- TO MAKE THE BATTER. PLACE THE FLOUR INTO A BOWL. ADD A PINCH OF SEA SALT. POUR IN THE SPARKLING WATER AND CAREFULLY STIR TO COMBINE. (IF YOU OVER WHISK HERE THE BATTER WILL BE HEAVY).
- ROLL THE FLOWERS LIGHTLY IN A LITTLE FLOUR (TO HELP THE BATTER STICK). DUNK INTO THE BATTER MIXTURE AND SHAKE OFF ANY EXTRA.
- FRY UNTIL GOLDEN AND CRISPY.
- ENJOY HOT WITH A SBAGLIATO CORRETTO.
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